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Shrimp Scampi Pasta Bake

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This Shrimp Scampi Pasta Bake takes the classic garlic butter shrimp scampi and transforms it into a creamy, cheesy, oven-baked pasta dish. With juicy shrimp, lemony garlic butter sauce, and gooey melted cheese, it’s the ultimate comfort food!

Ingredients

Scale

For the Shrimp Scampi:

  • 1 lb (450g) large shrimp, peeled & deveined
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • ½ tsp red pepper flakes (optional, for heat)
  • ½ tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon
  • ¼ cup white wine (or chicken broth)

For the Pasta & Bake:

  • 12 oz penne or rigatoni pasta
  • 1 cup heavy cream (or half & half)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp Italian seasoning
  • ¼ cup chopped fresh parsley
  • ½ cup panko breadcrumbs (for crispy topping, optional)

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil and cook pasta until al dente.
  2. Drain and set aside.

2. Make the Shrimp Scampi

  1. In a large pan, melt butter with olive oil over medium heat.
  2. Add garlic, red pepper flakes, salt, and black pepper. Sauté for 30 seconds until fragrant.
  3. Stir in shrimp, cooking for 2-3 minutes per side until pink.
  4. Add lemon juice and white wine, simmering for 1-2 minutes. Remove from heat.

3. Assemble the Pasta Bake

  1. In a large bowl, mix cooked pasta, shrimp scampi, heavy cream, mozzarella, Parmesan, and Italian seasoning.
  2. Transfer to a greased 9×13-inch baking dish.
  3. (Optional) Mix panko breadcrumbs with 1 tbsp melted butter and sprinkle on top for a crispy finish.

4. Bake & Serve

  1. Preheat oven to 375°F (190°C).
  2. Bake uncovered for 20-25 minutes, until cheese is bubbly and golden.
  3. Garnish with fresh parsley and serve hot!

Notes

  • Want extra flavor? Add zested lemon peel to the shrimp before baking.
  • Make it spicy: Increase red pepper flakes or add hot sauce.
  • Storage: Keeps well in the fridge for up to 3 days. Reheat with a splash of cream or broth.